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I eat a variety of different carbs and love whole grain seeded breads and pasta. I know that many are trying to reduce their ‘carb’ intake and add more veggies to the diet.
Here’s a delicious way to use zucchini noodles in place of pasta in a fabulous and filling dish.
This is so yummy and fresh and can be made in so many different ways, depending on what vegetables you put in it. I love adding shredded carrots and edamame beans to this recipe to it give it different textures and color. Endless possibilities!
If you have leftover dressing and are wondering what to do with it, it’s great on steamed broccoli or cauliflower or on more zucchini noodles!
Serves 8-12 (depending on how many veggies you put in)
For the Dressing:
For the Salad:
Make the dressing:
Place the peanut butter, rice vinegar, maple syrup, tamari, garlic, ginger and Sriracha in a small blender and blend until smooth. Add a bit of the water if too thick, just until it’s a little thinned out. Keep the leftover dressing in a Mason jar/ sealed container and refrigerate until ready to use; you will probably have to add a bit of water to get the desired consistency.
Make the salad:
Use a spiralizer to make zucchini noodles. Alternatively, you can slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Let drain in a colander and squeeze the excess moisture with a paper towel.
Add the veggies into a large serving bowl with the zucchini noodles and mix well. Add some dressing, toss and add more if needed.
Garnish with peanuts and herbs, if desired, and sprinkle some sesame seeds on top before serving!